Dining related: Most of Xiamen’s food is seafood, but it is not too expensive. Famous restaurants include: Xiamen’s Hao Qingxiang and Jiali Seafood. Mid-range ones include: Nanhai Fish Village. The seafood in general Xiamen food stalls is also good, and is common on the streets of Xiamen. I personally think that the famous dishes are: Nanputuo vegetarian dishes and local bamboo shoot ice (snacks) are good and very famous. Other seafood can also be eaten in other places.

Snacks: There are too many snacks in Xiamen, such as sand tea noodles, Huang Zehe peanut soup, pancakes, oyster pancakes, Xiamen fried noodles, spring rolls, and mochi , flat food, etc. Editor, I can’t count them anymore. If you want convenience, you can take the ferry from Gulangyu Island to Xiamen and get Huangzehe snacks on Zhongshan Road.

10. Tourist souvenirs: Shopping: Xiamen’s main specialty is Gulangyu pie (there are many kinds) , golden floss, seafood, dried fruits, tea (oolong tea), etc. It’s best to shop around. Souvenirs: < Stone sculptures, especially shadow sculptures, are worth buying. There are many souvenir shops on Gulangyu Island. You can go in and choose one or two pieces. Maybe there is something you like. Reminder: Read more, ask more, shop around, don’t follow the trend, and don’t be greedy for small profits. Things to note when traveling to Xiamen for shopping: Shopping at tourist attractions in Xiamen, especially Gulangyu Island. Merchants selling goods along the street are popping up one after another, and first-time buyers don’t know which one to buy and what to buy. Follow me. . . . The "basic" specialties to buy in Xiamen are: Gulangyu pie (authentic brand: Sunlight Rock series products, Chenji series products), meat products (Golden Fragrance series meat floss, authentic only one small shop on Longtou Road, the entrance There is a sign of Chinese time-honored brand. The products of this small shop have a history of more than 100 years. Seafood products, pearls, etc. are all available. It depends on your eyesight. However, the editor is checking one or two reputable shops with their After signing the contract, I recommend it to everyone. Yingdiao is also a good product and can be purchased. As for the tea that costs 10 yuan a box, don’t buy it. Most of the dried longan is made with flour and sugar. I don’t recommend buying it. I’ve never bought a good one (haha). Please see the detailed introduction of the specialties on this site (not all in the collection of information). Friendly reminder: read more, choose more, and shop around for a complete guide to Xiamen snacks. Its flavor snacks have long been famous, and there are more than 200 kinds of them so far, including salty roasted pork rice dumplings, fish ball soup, shrimp noodles, pizza, taro buns, leek boxes, bamboo shoot jelly, sand tea noodles, and onion barley. Fried barley strips and sweets such as peanut soup, dumpling soup, sugar pancakes, fried twists, fried dates, fried garlic, noodle tea, etc. are the most enduring. Moreover, many famous snacks with traditional characteristics have gradually evolved. For refined, small, high-end, and diverse dishes, spring rolls—Xiamen’s customary calling them “pancakes”—have become a regular feature of banquets. Marking official documents every day, she was too busy to eat. Mrs. Cai was worried that her husband would be starved in the long run, so she came up with a way: wrap the dishes in dough, let Mr. Cai hold the pen with his right hand, and eat with the left hand, and write while eating. Convenient. This way of eating gradually spread and became a household name in southern Fujian. Every household has the habit of eating pancakes during festivals, especially Qingming Festival. It is especially popular in Xiamen. Vermicelli, dried tofu, fish, shrimp, diced meat, oysters, carrots, etc. are the main ingredients. As for the various condiments, they are carefully matched, but great emphasis is placed on using dried flat fish for seasoning. It tastes crisp, tender, sweet and mellow. Delicious. The Mid-Autumn Festival is commonly known as "July Half". There is an old folk custom of using salted scallion fruit to worship ancestors. It is said that when a family was steaming this kind of offering, a child opened the steamer and took a look at the salted scallion fruit. The fruit was half-raw and half-ripe, and he thought it was "bland and tasteless", so he poured a bowl of meat into the fruit. After being discovered by the adults, the fruit was "cooked and cooked", but it tasted pretty good. There are many imitations, and after evolution, it has changed from salted onion fruit to oily onion fruit. The method is: shredded pork, diced parsley, fried and crushed flat fish or shrimp skin, rice paste, sugar, sweet potato powder, green onion, and five-spice powder. , salt is made into a ball, put into the rice milk in a bowl and steamed. When eating, add some sand tea sauce, orange juice, minced garlic, and sour radish to taste soft, fragrant, and delicious. It is made from a kind of common name "earth bamboo shoots" that grows in the beach mud, which looks like earthworms on land. It is crushed, washed and boiled, and then put into a small wine cup together with the rich glue, and then cooled and frozen into small pieces. Round pieces. When eating, use soy sauce, balsamic vinegar, chili sauce, peanut butter, mustard, and minced garlic as condiments.

When Zhou Lianggong, a native of Henan, was an official in Fujian in the early Qing Dynasty, he once praised this "local bamboo shoot" that was unattractive in appearance but extremely delicious in his book "Min Xiaoji". Sea oyster frying - Sea oyster frying uses the top-grade "pearl oyster" in sea oysters as the main raw material. Mix eggs, sweet potato powder and chopped garlic thoroughly, and then fry it in a pan with an appropriate amount of lard until both sides are crispy and brown. When eating, use mashed garlic, sand tea sauce, coriander, etc. as seasonings to achieve crispy, delicate, and delicious effects. Roasted pork rice dumplings - rice dumplings are available all over the country, but Xiamen has a unique flavor. It is made from glutinous rice, pork, mushrooms, dried shrimps and chestnuts, mixed with oil, wrapped in bamboo leaves into a diamond shape, and stewed in soup. When eating, use sand tea sauce as a condiment. It is not greasy in the mouth and has a refreshing fragrance. Leek box - The leek box is made of flour mixed with lard as a skin, and stuffed with pork leg, shrimp, flat fish, Chinese chestnuts, leeks, and mushrooms. It is wrapped into small box-like cakes with the edges kneaded into a wavy shape. Put it into a frying pan and fry until it is cooked. The filling will be delicious and the skin will be crispy. Fried noodles - a unique and famous dish in Xiamen, created by the original "Quanfulou" and "Shuangquan Restaurant". The cooking method is to use the best noodles and fry them in a 70% hot oil pan until they are reddish-yellow. Remove them to a plate and use boiling water to remove the oil. Set aside. Use lean meat, winter bamboo shoots, and mushrooms as ingredients, cut into shreds, and fry. , drain the flat fish and shrimp, add some Shaoxing wine, and then stir-fry the fried noodles with the ingredients. When eating, use Shacha sauce and red chili sauce as condiments. Taro buns – Taro buns are a summer and autumn snack. Peel and wash the betel nut taro and mash it into raw taro puree. Add a small amount of starch and refined salt and stir evenly. Apply a layer of oil on the inner wall of the bowl and add the prepared pork, shrimp, mushrooms, winter bamboo shoots, and chestnuts. Wait for shredded fillings, then cover with a layer of taro paste. Gently turn it upside down and take it out and put it in the steamed pan. It tastes better when served with chili, mustard, sand tea sauce, etc. Fried five-spice - lean meat with green onions, flat fish, Chinese shepherd's purse, duck eggs, monosodium glutamate, fine soy sauce, sugar, and five-spice powder. Stir evenly, wrap it in bean skin and fry it in oil. Cut into small pieces and serve with sand tea sauce. Red chili sauce, mustard, radish sour, coriander, sweet sauce and other condiments make the taste even more delicious. Peanut Soup - Xiamen Peanut Soup is made from peanuts. First remove the defective kernels, soak them in boiling water and then remove the membranes. Add water to a casserole and simmer over low heat. Add sugar when the peanuts are cooked. Continue to simmer until the peanut kernels are thoroughly rotten. until. At this time, the peanuts are divided into two, floating on the water surface, rotten but not dissolved, the juice is dissolved but the water is not turbid, not oily and not greasy, and the fragrance is fragrant. Xiamen's "Huang Zehe Peanut Soup" is a representative variety of Xiamen peanut soup. It is well-known in Hong Kong, Macao and Taiwan. The noodle paste is a soup made with shrimp, oysters and fresh seafood. , cooked with noodles into a paste. When cooking, the heat should be controlled well so that it is mushy but not messy and mushy clearly. In addition to seafood as ingredients, you can also add duck blood or pig blood or a large bunch of pig intestines into the noodle batter and stew it to make the fat blend into it and the intestines are cooked well. Then add fried dough sticks, fried green onions, Ground pepper is used as seasoning to make the flavor more intense and delicious. Of the three, don’t choose the expensive one, just the right one.